Grilled margherita pizza with prosciutto


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 Servings
*PLUS Barbecuing Time: 15 minutes
Grilled margherita pizza with prosciutto

Angus Fergusson

Chatelaine Triple Tested

Quick and easy to make, this barbecued pizza rivals delivery, making Tuesday night


  • 700-g pkg whole-wheat pizza dough

  • 1/4 cup olive oil

  • 213-mL can pizza sauce

  • 2 250-g pkgs fresh mozzarella, sliced into 1/8 inch rounds

  • 8 slices prosciutto, about 130 g, thinly sliced

  • 1 cup coarsely chopped fresh basil


  • Preheat one side of the barbecue to medium-high. Leave other side unheated.

  • Divide pizza dough evenly into 6 pieces. Roll each piece on a lightly floured counter into a 6-in. circle about 1/8 in. thick. Brush about 1 tsp of oil on one side of each piece, making sure to cover the entire surface. Carefully place pieces of dough, oil-side down, on heated grill. Brush remaining oil over the tops of the pizzas. Grill until dough starts to puff up and grill marks appear on the undersides, 3 to 4 min. Using tongs, flip the crusts over and continue grilling until dough firms up, 2 to 3 min. Transfer to unheated side of grill. Spread 2 tbsp pizza sauce over each crust. Divide cheese among crusts. Grill, covered, over indirect heat, rotating and switching pizzas halfway through, until cheese is melted and undersides are dark golden, 9 to 12 min. Remove from grill. Sprinkle prosciutto and basil overtop just before serving.

Nutrition (per serving)

Calories 966, Protein 50g, Carbohydrates 95g, Fat 48g, Fibre 16g, Sodium 1571mg.

Quick and easy to make, this barbecue version rivals delivery in speed and is better in flavour.